Rinse the duck legs under cold running water.
Pat them dry with paper towels.
In a bowl, sprinkle the 2 sides of the duck legs with salt.
Cover and refrigerate for 24 hours.
Rinse the duck legs and pat the meat dry.
In a saucepan, heat the duck fat over very low heat to melt it.
Submerge the duck legs in the fat.
Cover the saucepan and cook for 2 hours, until the meat falls off the bone.
The duck fat should not boil, it should just simmer throughout the cooking process.